Blueberries may be out of season, but that’s why frozen blueberries are a great treat to keep in your freezer, all year round! We often use frozen fruit in recipes throughout the winter, as it’s a great way to maintain your vitamin C intake during the cold months when your local farmers market isn’t open. Not sure how to blend these sweet berries into your everyday meals? Try these tasty recipes below:
Frozen Blueberry Yogurt Bites:
Ingredients:
• 1 cup fresh blueberries
• ½ cup light vanilla or fruit flavored yogurt (or dairy-free alternative).
• 5 toothpicks
Instructions:
• Place a berry on a toothpick and dip in yogurt.
• Place single-layered on a parchment or wax paper-lined cookie sheet.
• Freeze for about an hour (they should freeze fast).
• Eat immediately or store in an airtight container in the freezer
Recipe & Image Provided by Live Eat Learn
Gluten-Free Blueberry, Almond, Lemon Cake
Ingredients:
• 4 cups (400 g) almond flour
• 3 tbsp poppy seeds
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup (120 ml) rapeseed oil or ghee
• 1/2 cup (120 ml) honey or maple syrup
• 2 small lemons
• 3 large eggs (For Vegan Recipe you can replace three eggs with 3 tbsp chia seeds and 9 tbsp water that you combine and let sit for 15 minutes.)
• 2 cups (300 g) blueberries (save half for topping)
Glazing Ingredients:
• 1 cup/240 ml (250 g) Turkish yogurt, drained (use vegan cream cheese if you are vegan)
• 2 tbsp honey or maple syrup
• 1 tsp vanilla extract
Instructions:
1. Preheat oven to 350°F / 180°C. Combine almond flour, poppy seeds, salt, baking powder and baking soda in a large bowl and set aside. Heat oil and honey in a sauce pan on very low heat until combined. Grate the zest from the 2 lemons and add it to the honey/oil batter. Divide them in half and squeeze the juice from three of the halves into the mixture, saving one half for the glazing. Add the batter to the bowl with the dry ingredients. Beat the eggs and then fold them into the batter together with 1 cup of the blueberries. Stir gently around with a wooden spoon until combined. Grease a 8-inch spring form cake tin, and add the batter to it.
2. Bake for about 40-50 minutes (depending on size of the pan and oven), or until golden on the outside and baked all way through (you can cover the cake with tin foil during the last 15 minutes of the baking time, if it starts looking burned) . Remove from oven and let cool for at least 30 minutes before removing the sides. Meanwhile, start making the glazing. Drain yogurt in a milk cloth or coffee filter for about 10 minutes. This is to make the yogurt less runny. Discard the water and combine the thick yogurt with honey vanilla extract and the juice from the remaining lemon half. Leave to chill in the fridge. When the cake has cooled completely, cover it with glazing, top with the remaining blueberries and serve. You could also just serve the cake with blueberries and yogurt on the side. Recipie and Image provided by Green Kitchen Stories.
Easy-Peasy Blueberry Bliss Bars
Ingredients:
• 2 cups creamed coconut (you can probably also use coconut butter)
• 2 cups fresh blueberries (frozen, thawed might work too)
• 1/4 cup maple syrup
• 2 tsp ground vanilla beans
Instructions:
1. Combine all ingredients in a food processor until the mixture is smooth.
2. Line an 8×8 pan with parchment paper, leaving enough room for some paper to stick out the sides.
3. Dump the mixture into the pan and spread it out evenly. The mixture is very thick and you may need to wet a spatula to help spread it evenly.
4. Once the mixture is in the pan. Gently press down using the extra sides of parchment paper.
5. Stick the pan in the fridge to firm up. This should only take about 15-20 minutes.
6. Once the mixture is firm, lift the whole thing out by the edges of parchment paper. I used a pizza cutter to cut mine into squares. Recipe provided by My Whole Food Life
Gluten-Free Blueberry Crisp with Spiced Oat Streusel Topping
Ingredients:
• 1 cup gluten-free rolled oats
• 1/2 cup coarsely chopped pecans
• 24oz fresh blueberries (about 4 cups)
• 1/2 cup sugar
• 1 tsp lemon juice
• 1 tbsp gluten-free cornstarch
• 1/3 cup brown sugar
• 1/2 cup gluten-free all-purpose flour or baking flour (I use Bob’s Red Mill 1:1 Baking Flour)
• 1/4 tsp ground cloves
• 1 tsp ground cinnamon
• 1/2 cup (1 stick) cold unsalted butter, cut into 1/2″ pieces
• pinch salt
Instructions:
• Pre-heat the oven to 400 F. Line a rimmed baking sheet with a silicone mat or parchment paper. Combine the oats and chopped pecans in a small bowl, then spread across the baking sheet in an even layer.
Toast the oats and pecans for 10 minutes in the oven. Remove and pour contents into a separate bowl. Set aside to cool. (I put my bowl in the freezer for 10 minutes to speed up the process).
Reduce oven heat to 350 F.
• Rinse the blueberries and remove any tiny stems. Add the blueberries and lemon juice to a medium-sized pot and stir gently until the blueberries are coated in the lemon juice.
Heat the pot of blueberries on the stove over medium heat. Add the sugar and cornstarch, stirring gently until the blueberries are well coated. Continue to cook, stirring frequently, as the blueberries burst open and a sauce forms. Remove pot from heat when the blueberry sauce thickens, about 10 minutes.
• Pour the blueberry filling into the bottom of an 8×8 square dish (I used a 1 quart oval Le Creuset dish and it fit perfectly).
In a separate medium-sized bowl, combine the topping ingredients: Rolled oat and pecan mixture, brown sugar, gluten-free flour, cloves, cinnamon, salt, and cold pieces of butter. With a pastry cutter or two forks, cut the cold butter into the mixture until everything is well combined and there are no large chunks of butter remaining.
Sprinkle the topping in an even layer over the blueberry filling. Bake, uncovered, at 350 F for 20-25 minutes, until the blueberry filling is bubbly around the edges of the dish. Remove crisp from the oven and let stand to cool for 15 minutes. Recipe and Image Provided By About Food
